Special Italian Cream Puffs with Custard
Light, flaky pastry filled with silky homemade vanilla custard—these Italian cream puffs are an elegant and irresistible dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
1 sheet puff pastry, thawed
Powdered sugar, for dusting
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
Pinch of salt
4 large egg yolks
2 teaspoons vanilla extract
2 tablespoons unsalted butter
Instructions
Preheat Oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
Shape and Bake Pastry: Cut puff pastry into circles using a round cutter. Place on the baking sheet and lightly prick with a fork. Bake for 15–18 minutes until golden and flaky. Cool completely.
Prepare Custard: In a saucepan, whisk milk, sugar, cornstarch, and salt. Cook over medium heat, stirring, until thickened.
Temper Eggs: In a bowl, whisk egg yolks. Slowly add a bit of the hot milk mixture to the yolks while whisking, then return the mixture to the saucepan.
Finish Custard: Continue cooking while stirring until smooth, about 5 minutes. Remove from heat, stir in vanilla and butter.
Chill Filling: Transfer custard to a bowl. Cover the surface with plastic wrap and refrigerate for 30 minutes until set.
Assemble Cream Puffs: Slice pastry circles in half horizontally. Pipe or spoon chilled custard onto the bottom halves and top with the remaining halves.
Serve: Dust with powdered sugar before serving.
Notes
For extra flavor, add a touch of lemon zest or almond extract to the custard.
Use a piping bag with a star tip for a fancier look when filling the puffs.
Store filled cream puffs in the fridge for up to 2 days, but dust with powdered sugar right before serving to avoid sogginess.
The custard can be made a day ahead and kept chilled.
